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butternut lasagne
Chicken and Butternut Squash Lasagne

Fresh Fruit

Menu Plan for the week of Nov. 15, 2013: Day 3 Recipes

Chicken and Butternut Squash Lasagne
Fresh Fruit

Cooking time:  50 minutes for menu      Cooking schedule: see below for instructions

      The next lasagne will be more 'traditional'.  But... we do cook with the seasons, here.... This will be for 2 meals.

Chicken and Butternut Squash Lasagne       Preparation and cooking time:   50 minutes
    There are three interesting and different layers in this lasagne... and lots of vegetables!. I added a bit of yogurt to the Béchamel as a counterpoint the sweetness of the squash

2 chicken breasts, boneless, skinless
2 cups (15oz, 450gr) whole tomatoes, with juices
1 cup (8oz, 240gr) ricotta cheese
4oz (120gr) mushrooms
2 medium leeks
2 cloves garlic
2 cups (8oz, 240gr) butternut squash
1/2 cup (2oz, 60gr) shredded cheese
1 tsp dried oregano
1 tsp dried basil
1 tsp paprika
3 tsp olive oil
12 - 16 no-cook lasagne noodles
1 3/4 cups (14oz, 420ml) milk
2 tbs flour
2 tbs butter
1/2 cup (4oz, 125gr) yogurt

Tomato Sauce: Cut chicken into small pieces, 1/3" (1cm) or less.  Roughly chop tomatoes, reserving all juices.  Heat 1 tsp oil in medium skillet.  Add chicken and sauté until cooked through.  Add tomatoes, all juices, oregano, basil, cover and simmer 10 minutes or until needed.
Vegetables: Trim and chop mushrooms. Cut butternut squash into small pieces, 1/4" (.75cm).  Trim leeks.  Slice in half the long way and rinse well.  Thinly slice, up to and including some of the pale green. Mince garlic. Heat 1 tsp oil in nonstick skillet. Add mushrooms, leeks, garlic, paprika and sauté until tender. Remove to a plate. Add remaining 1 tsp oil and butternut squash. Sauté until tender, about 10 minutes. Remove from heat.
The Béchamel:
In a medium saucepan heat the butter over low heat.  Add flour and stir with a whisk for 1 minute.  Add a little (1/4 cup) of the milk and whisk to combine.  Turn heat up to medium and keep adding milk, a little at a time and whisking.  You should have added all of the milk in a minute or 2.  When all of the milk is in, bring to a boil (should almost be there), whisking.  Then remove from heat and stir in yogurt. 

Now you are ready to assemble:  in a 10" (25cm) square (or 11 x 9) baking dish, make the following layers

1/4 of the tomato sauce   try for just the juice, no chicken....
3 - 4 noodles   you may have to break another one up to get good coverage 
butternut squash
1/2 béchamel sauce

3 - 4 noodles
ricotta cheese
mushroom leek mixture

3 - 4 noodles
remaining tomato sauce with chicken

3 - 4 noodles
1/2 béchamel sauce

Cover and bake 425F (215C) for 20 minutes, or until noodles are done.  Test in center with a sharp knife.  Uncover, sprinkle with shredded cheese and bake 5 minutes longer to brown.  Remove and let rest for 5 minutes.  Cut into squares (or oblongs) and serve.

Fresh Fruit

Something seasonal....

Cooking Schedule: 50 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
2 medium skillets, 1 lid, medium saucepan, whisk,
baking dish for lasagne, foil

Turn oven on, 425F (215C)
Cut chicken into small pieces, sauté
Roughly chop tomatoes, reserving all juices
Trim, wash, slice leeks
Trim, chop mushrooms
Add chopped tomatoes, juices, herbs to chicken, simmer
Mince garlic
Sauté mushrooms, leeks, garlic, paprika
Peel, clean butternut squash if needed
Cut butternut squash into small dice

Remove mushrooms, leeks; sauté butternut squash
Melt butter in saucepan
Add flour, cook and whisk
Slowly add milk
Finish béchamel sauce, remove from heat
Shred cheese if needed
Assemble lasagne
Bake lasagne
    20 minute break
Uncover lasagne, add cheese, bake 5 minutes longer
    Finish break
Remove lasagne, let rest
     Light the candles, pour the wine
Slice the lasagne, serve
Don't forget the fruit

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